Beef jerky recipes. - Page 2 - Mountain Buzz
 



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Old 09-26-2019   #11
 
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I'm going to try Pemmican next. Quite a different animal, but very open to modification and experimentation.

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Old 09-26-2019   #12
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Anybody here that hunts big game needs the book Buck, Buck, Moose by Hank Shaw. Along with some awesome jerky recipes there is a ton of good stuff. I always tried to think out of the box a little but he has really changed the way I cook my antlered (or anterless) critters. I think you can get most of his recipes on his site, but the book has some extras and its nice to have it right there. hunteranglergardenercook.com

Just got my biggest buck (mule deer) yet day before yesterday!!

I was always a dry rub and smoke guy but now I believe wet cure is the way to go. I prefer the smoker over the dehydrator and both over the oven.
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Old 09-27-2019   #13
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https://honest-food.net/venison-jerky-recipe-chipotle/


This works great with beef as well.
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Old 09-27-2019   #14
 
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Zbaird... Congratulations on your successful hunt, we use to make breakfast sausage, Italian and German sausage, great eating. I'm going to try,, "Buck, Buck, Moose" first, looks good. Thank you. ColoradoDave...that Pemmican idea sounds interesting, keep us posted, I'm always happy to trying something new. I scope-out that " Rachael Ray" cooking show once in a while, she has some great cooking ideas that I have tried, turned out very tasty.
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Old 09-27-2019   #15
 
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Indeed Zbaird..... Congrats ..... I chomping at the bit as I have third season any elk and doe. Now to get out and scout a little. Also thanks for the tip on the book..... going to have to add that to my collection.

Colorado Dave.... what is this Pemmican you speak of..... don't think I have heard of it.

Raymo... my daughter is 10 and still likes to get dirty in the kitchen (luckily)..... I can only imagine what a couple of years will bring!
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Old 09-27-2019   #16
 
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Nubie Jon...Watch those girls they grow up fast, I have three, all have different personalities, I love all three. Late season elk/deer( Nov. 2-10th) nice. Hope you get some heavy snow before your hunt, to drive those bad boys down from the high country, to improve your chances of getting some meat on the table. Here's a hunting story you might enjoy. A friend and I were tracking through the back country for about 4 hours, when we ran into another friend(dave) in our party that was field dressing a nice 5 point elk. So we pitch in and started helping him, we got the elk all dressed out. We told Dave we will head back and get the horse's, be back in a couple hours. He said wait a second, when he shot that elk, he was totally lost and has no fucking idea where he's at. He was walking up to the top of the mountain to get his bearings when he came across this nice elk. Than we show up. We took the map out to get him straighten out, he had walk two valleys further than he thought. We all had a good laugh, especially around camp that night with all the others in our party. Good times.
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Old 09-29-2019   #17
 
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"Buck, Buck, Moose"

Looks like a couple more hours drying time, recipe from the book "Buck, Buck, Moose". Thanks zbaird!! Looks tasty, can't wait!!!
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Old 09-30-2019   #18
 
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Tastes great...

Finished, taste great. Used a combination of seasonings between Hank Shaw's, Chipotle deer jerky and Pemmican style jerky. Not as exciting as river running or hunting trip, but sure is yummy.
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Old 09-30-2019   #19
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Raymo, Looks good. I have a big batch of the chipotle in the fridge to put on the smoker this afternoon.

Nubie, get that book before your hunt. Then you (and the family) can pick out a bunch of stuff you want to try and then butcher accordingly. It always gets me fired up for the hunt and makes it easier to cut and package when it comes to processing. I even write the recipe i want to use it for on some of the packages when I wrap and label them.

CO dave, the pemmican recipe in Buck Buck Moose is wonderful. I add some more heat to a part of the batch as I like it hotter sometimes.
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Old 09-30-2019   #20
 
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I'm going to have to give it a try. Traditional Pemmican is kind of boring, so wide open to experimentation to turn it into tasty morsels for longer trips. Always looking for weight and cost savings.
Unfortunately I am between convection ovens, and actually don't even have a gas cooktop for going on a year now after a house sale, but as soon as I have one again I'll be into it.
I saw a recipe for Salmon Pemmican on the internet that looked good too.
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